Chickpea curry — Vegan

Makes 2 servings.

2.5 cups cooked chickpeas

2 tbsp olive oil

3 cups veggies (carrots, bell pepper)

Pinch of asafoetida

1 tbsp grated ginger

Pinch of chilli powder

1 cup tomato passata

1/4 cup coconut milk (thick one )

1/4 tsp black pepper

1 1/3 tsp himalayan salt

1 tsp soy sauce

Handful of spinach

1/4 cup fresh cilantro

  1. In pan heat up olive oil and saute veggies for few min.
  2. Add asafoetida, chilli and ginger and fry for few min.
  3. Add tomato passata and bring to boil. Add coconut milk and cook for few more min.
  4. Add salt, black pepper, spinach and cilantro.

Say thanks to the provider — God/universe/nature.

Thanks and all the best. Love, LS

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